Directions
- 1Peel, core, and slice 6 to 8 apples paper thin, about 1 to 2 millimeters, using a knife or mandolin.
- 2Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
- 3For the batter, whisk eggs and caster sugar until pale and smooth.
- 4Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
- 5Add flour and mix until just combined; the batter will be very thin.
- 6Pour the batter over the apples and mix thoroughly so every slice is coated.
- 7Line a tin with parchment paper, leaving an overhang for easy lifting.
- 8Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
- 9Pour over any remaining batter.
- 10Bake at 170° Celsius for about an hour.
- 11If the cake browns too quickly, loosely cover it with some foil.
- 12Once baked, cool for 15 minutes.
- 13Brush with warm apricot jam for a shine.
- 14Let it cool completely before lifting out.
- 15Slice, dust with icing sugar, and serve warm or at room temperature.
Ingredients
- 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
- 8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
- 1 x Orange (zest and juice)
- 2 x Eggs
- 70 g Caster Sugar
- 30 g Melted Butter
- 120 ml Milk
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Ground Nutmeg
- 75 g Plain/All-Purpose Flour
- Warm Apricot Jam (for glazing)
- Icing Sugar (for dusting)
Equipment
knifemandolintinparchment paperfoil
Tips
- If the cake is still too wet after the suggested baking time, lower the temperature and bake for longer to evaporate any moisture.
- All apple varieties hold different amounts of moisture.
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